Nutrition: per triangle

Ingredients

185g unsalted butter

185g best dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 large egg

275g golden caster sugar

Method

Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break 185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

With a large sharp knife, chop 50g white chocolate and 50g milk chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.

Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

These are some seriously good brownies!This is the first thing I have ever baked and they were so easy to make. They did need 40 mins on the middle shelf to get them to the perfect consistency and I found using the freshest eggs makes a big difference. I don't put the extra chocolate pieces in, as I think it would be a bit OTT, but each to their own. Thank you for the recipe....

Same here, I HAD TO create an account to rate this recipe. I don't make brownies, reason being I just couldn't get them right. I haven't tried for years. Well, that changed yesterday. I made 2 batches, separately, used a bit of milk chocolate with dark chocolate, instead of 275gr, used 190gr of sugar cane, added vanilla and vanilla extract, AND BAM ! BEST BROWNIES EVER !! Brought them to work and they were a success. The first bite I had almost brought tears to my eyes. As I read the reviews I knew I had to extend the cooking time, so after 25 mins I left it in for 15-20. They were chewy, crispy at the top, and after 2 days still good. I will never try anything else when making brownies. I am so proud ! Thank you, thank you and thank you. The instructions were easy to follow as I bake a lot so by the second batch I didn't need to read them anymore. LOVE IT !

Just made the best ever brownies and they are fantastic just what I hoped for, crispy on top and gooey in the centre they cooked in 25 mins as the recipe said, I cooked them in a shop bought foil tray with no baking parchment and they cooked and came out purrrfectly!! Yum yum!!

This is an absolutely lush recipe!My 12 year old made these pretty much on his own with just a little help :)I would most definitely recommend them!Like others we found it took a little longer to cook but we too had a slightly smaller tin. We loved a gooey middle so had to keep a close eye on them while they were cooking.

I tried this for the first time last night, they are beautiful, however mine were a little undercooked. I followed the instructions and cooked for a total of 35 mins (there was no wobble), but when it came to cutting it into pieces it was very soft and gooey inside. I will definatly make these again but will cook for at least another 10 mins

Unbelievable! These are so delicious! A little bit of a faff to make, but nothing too complicated and well worth it! They were devoured by all. I cut into smaller brownie bites as I suspected they would be very rich, which they were - but everyone kept going back for more anyway!

Mine took a bit longer too, about 35-40 mins but I had used a smaller tray so that might be why.

I created an account just to rate these brownies 5 stars; that's how good this recipe is. Literally the best brownies I've ever had! I've also made these brownies around 10 times by now for gatherings and friends due to popular request. Everyone absolutely LOVED them!I usually reduce the amount of sugar though, from 275 gr to 200 gr because I like them less sweeter; and sometimes mix the butter with sunflower spread/margarine to get a softer texture. Oh and I also usually sprinkle some almond flakes on top, just before popping them into the oven. It depends on how you like them really, but otherwise they're perfect!

This is the best brownie recipe ever!! I've always struggled to make brownies - too much baking powder, not enough chocolate, overcooked, they were all problems I've encountered but with this recipe they're a thing of the past. They go down well with everyone, I used them to break the ice when I moved into halls at university and I'm currently baking some for my mum's birthday - although I upgraded the chocolate chunks to chunks of galaxy. Yum!

I have made these too many times to remember now and they always turn out perfect. Once you get around the complicated, long winded recipe they are very quick and easy to make. Also as others have mentioned they do take around 45-50 minutes to cook for me. I find that they are best when they are 1 day old (if you can resist them that long) . I put in much more chocolate pieces but that's just my preference.

These brownies truly are the best brownies in the world! I have made them several times now and they always come out perfect. They just have that perfect dence chewy texture! be careful that you don't leave them in the oven for too long though! don't be scared to take them out of the oven while they are still a tiny bit wobbly in the middle, it will set once it cools so don't worry. if you leave them in the oven for too long, the brownies will burn and the chewyness will be gone.. you don't want them to wobble too much though, they have to be almost set when you take them out. can be tricky but if you get it right then they are absolutely amazing. Let them cool overnight and you have the tastiest brownies ever.

I made these for my brothers Red Nose Day Bake-Off Fundraiser, amazingly simple recipe and I think if I had organised myself a bit better it would have been fast too, but I got bored and whisked the eggs while I was melting the chocolate and then had wait for it to cool, and I lost all of the air from my eggs... I added some Baking powder and it was all fine!

made these for my family the other day,and received rave reviews.made them for my hospitality assesments and one of the teacher said,and I quote"the best brownie ive tasted"and im 14,and I manged to bake them.they are super easy to make and im always making these to make them better each time.don't underestimate the power of whipping the sugar and the eggs,and move onto the next step as this is a vital step for the brownies to go yummy!would bake for 50 minutes though..

Excellent brownies! I've always wanted to make squidgy brownies like those you buy in the best bakeries. These are those brownies!!! Don't understimate the power of whipping the sugar and eggs, that helps add the nice fudgey-ness. Mine only took an extra 10 mins.

These worked amazingly :) thank you so much! They turned out really hard on the outside and nice and squidgy and chewy on the inside, and they tasted great. I think they do take a lot more than 25 minutes though, more sort of 40-50 minutes, but i did what the recipe said and didn't take them out until the middle didn't wobble and they were cooked perfectly. I will definitely be using this recipe again.

So disappointed! I had really hoped these would be foolproof as described- but somehow mine have come out undercooked - despite giving the extra 5 mins (so 30 in total) and waiting until the edges began to shrink, the centre of them are almost liquid still when cooled. Will try again with longer cooking, but can anyone help to tell me how they should look when cooked through (i.e. how wobbly in the centre? )

Pages

Questions (26)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.